Kitchen on Cary is thrilled to announce our Irish-themed menu for the upcoming Shockoe Bottom Blarney Bash slated for Saturday, March 11. Guest will thrill to hearty Emerald Isles favorites such as Irish Poutine with braised Lamb Shank and local Goat Cheese, as well as traditional Richmond thrillers like House-Brined Corned Beef Reubens.
We’re also extending our hours and opening early for this one of a kind celebration and will be opening at noon.
WHAT: Blarney Bash
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Saturday, March 11, from Noon – 8 p.m.
Small Plates – $9
House-Cut Fries / Braised Lamb Shank / Goat Cheese / Rosemary-Thyme Gravy
Pork Rinds & Pimento Cheese
House Hot Sauce / Pickles
Roasted Brussels Sprouts
Bleu Cheese / Pancetta / Caramelized Onions / Apple Balsamic Glaze
Smoked Pork Shoulder Sliders
Spicy Fig BBQ Sauce / Root Vegetable Slaw / Ginger Pickles
Sandwiches & Large Plates
House-Brined Corned Beef Reuben
Swiss Cheese / Apple-Fennel Kraut / Griddled Rye Bread / Beer Mustard / House-Cut Fries
Guinness Braised Beef Tenderloin
Colcannon / Horseradish Whipped Potatoes/ Broccolini
Fish & Chips
Beer-Battered North Atlantic Haddock / Malt Vinegar Aioli / Root Vegetable Slaw / House-Cut Fries
Short Rib, Brisket and Chuck Blend / Truffle Aioli / House-Cut Fries / Brioche Bun
Add Bacon, Grilled Onions, Mushrooms, or Farm Egg For $1 Each
Grilled Loch Duart Salmon Fillet
Over Local Lettuces With Apples, Roasted Beets, Goat Cheese, Toasted Walnuts And Honey-Raspberry Vinaigrette
Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining and is the recipient of several Open Table Diner’s Choice Awards. The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers with its Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.
The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 other ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., Kitchen on George in Mobile, AL., and Kitchen on San Marco in Jacksonville, Fla.
Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Chef Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.
A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.
Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds.